Potato Soup
Creamy and rich from the flour, milk, and butter, this soup will melt in your mouth. The potatoes, onions, and celery are cooked until they are soft and velvety. Salt, pepper, and a hint of nutmeg makes this absolutely scrumptious.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Ingredients
- 3 potatoes, peeled and cut into medium chunks
- 1 large onion, diced
- 1-2 stalks celery, cut into 1 inch pieces
- 1/2 tsp. Kosher salt
- 1/4 tsp. black pepper
- 1 tbsp. butter or pareve margarine
- 1 tbsp. flour
- water the water for the rue can be substituted with 1/2 cup milk
- 1 tsp. fresh chopped dill or parsley for garnish optional
Instructions
-
Put the potatoes, celery, and onions in a stock pot. Cover with water. Cook until the potatoes are soft but not mushy for about 15 + minutes.
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Add the butter, stirring constantly and gradually stir in the flour. Add more cold water, as needed, stirring constantly until you get the consistency you desire. There is no set measurement about how much water to use. Cook for about 3 minutes and keep stirring, until the flour mixture is incorporated . Garnish with dill.